This is a great recipe if you like that crusty crunchy batter on fish. We use cod tenderloins in our image, but you can use any white fish. Serves 2
Ingredients:
- 1/2 Cup flour
- Pinch salt
- 1 Teaspoon Old Bay seasoning (more if you really like it)
- 1 Egg beaten with a tablespoon of water or 1/4 cup of egg substitute
- 1/2 Cup Panko bread crumbs, not seasoned
- 1/4 Cup graded Parmesan cheese
- 1/2 Tablespoon dried thyme
- 2 6 oz fillets of your favorite white fish
- Oil for cooking
- Lemon wedges for garnish
Directions:
Set up three shallow bowls as a dredging station. In the first bowl, combine the flour, salt and Old Bay. In the second, the beaten egg or egg substitute, and, in the third, the bread crumbs and Parmesan.
Dip each fillet in the flour mixture, then the egg, then press it in the bread crumbs and Parmesan. The batter does stick better if you let the coated fish sit in the refrigerator for 20 minutes or so, but this is not required.
Heat a non stick frying pan to medium hot. Add enough oil to coat the pan. Cook about 3-6 minutes per side (depending on the thickness of your fish) until golden brown. Do in batches if needed to keep from crowding the pan. Keep warm on a rack in a 250ยบ F oven while cooking the rest.
Serve with lemon wedges. Goes well with rice pilaf or The Net Gourmet’s Garlic French fries.
